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A colorful and easy lunch recipe featuring fresh ingredients.

One-Pan Lemon Herb Chicken and Veggies

This simple one-pan recipe features tender lemon-herb chicken and roasted vegetables for a delicious and easy meal perfect for any weeknight.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless, skinless chicken breasts or thighs cut into 1-inch pieces
  • 1 broccoli cut into florets
  • 2 bell peppers any color, cored and cut into 1-inch pieces
  • 1 red onion roughly chopped
  • 1 pint cherry tomatoes
  • 3 garlic minced
  • 2 tbsp olive oil
  • 1 lemon half juiced, half sliced
  • 1 tsp dried oregano
  • 0.5 tsp dried thyme
  • Salt and black pepper to taste
  • Fresh parsley chopped (for garnish, optional)

Equipment

  • Large bowl
  • Large baking sheet
  • Parchment paper

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
  2. In a spacious bowl, combine the chicken, broccoli florets, bell pepper, red onion, cherry tomatoes, and minced garlic.
  3. Drizzle olive oil and squeeze the juice from half of the lemon over the mixture in the bowl.
  4. Season with dried oregano, dried thyme, salt, and black pepper, then toss everything thoroughly until well coated.
  5. Spread the seasoned chicken and vegetables evenly in a single layer on the prepared baking sheet and arrange the lemon slices on top.
  6. Roast for 20-25 minutes, or until the chicken reaches 165°F (74°C) internal temperature and the vegetables are tender-crisp and lightly caramelized.
  7. Remove from the oven, garnish with fresh chopped parsley if desired, and serve directly from the pan or transfer to plates.

Notes

For extra flavor, marinate the chicken in the lemon herb mixture for at least 30 minutes before roasting. Adjust cooking time based on the size of your chicken pieces and desired vegetable tenderness.